Chicken with Sun-Dried Tomato Cream Sauce
Crisp-tender chicken in the most amazing cream sauce ever. It’s so good, you’ll want to guzzle down the sauce!
I know Thanksgiving is in a few days but I just needed a break from all the turkey-stuffing-sweet potato-brussels sprouts taste testing and try something fun with something completely unrelated to Thanksgiving. Like chicken.
But this is definitely not your ordinary chicken dish. It’s better. Way better. After all, how can you go wrong with a sun dried tomato cream sauce with the most crisp chicken thighs?
The cream sauce is just so good, you’ll actually want to just skip the chicken and eat the sauce with a spoon instead!
Chicken with Sun-Dried Tomato Cream Sauce
Crisp-tender chicken in the most amazing cream sauce ever. It's so good, you'll want to guzzle down the sauce!
Ingredients
- 8 bone-in, skin-on chicken thighs
- Kosher salt and freshly ground black pepper, to taste
- 3 tablespoons unsalted butter, divided
- 3 cloves garlic, minced
- ¼ teaspoon red pepper flakes, or more, to taste
- 1 cup chicken broth
- ½ cup heavy cream
- ⅓ cup julienned sun dried tomatoes in olive oil, drained
- ¼ cup freshly grated Parmesan
- ¼ teaspoon dried thyme
- ¼ teaspoon dried oregano
- ¼ teaspoon dried basil
- ¼ cup basil leaves, chiffonade
Instructions
- Preheat oven to 400 degrees F.
- Season chicken thighs with salt and pepper, to taste.
- Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
- Melt remaining tablespoon butter in the skillet. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, sun dried tomatoes, Parmesan, thyme, oregano and basil.
- Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the skillet.
- Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.
- Serve immediately, garnished with basil, if desired.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Thanks for posting this. My kids love anything that has sun dried tomatoes and cream. I have been making a lot of pasta with those ingredients and this recipe would be a great addition.
This looks delish and I can’t believe it’s only 277 calories! I Must try 😀
Wow, really yummy! Made it with chicken breasts and deglazed with white wine.
i tried this recipe tonight and my whole family gave it a 5 star rating. Tender, juicy, delicious. Thank you so much for sharing all your amazing recipes. I can’t wait to try another recipe!!
Hi,
I really want to make this tonight, but we are vegetarians. Has anyone tried this with tofu? If so, how did it turn out?
Just an update. I made this last night, substituting tofu for the chicken, and almond milk for the heavy cream and it was delicious! Because I used almond milk it wasn’t as creamy as yours was, but still very good and probably a bit lower in calories. I will definitely be making this one again soon. Thanks for the recipe!
i would like to use boneless skinless thighs What should I do differently?
Melanie, there really shouldn’t be anything that needs to be done differently – although you may be able to skip the entire searing process. It’s up to you!
Thank you!
Make this for dinner tonight and family is raving about it. Used chicken breast. It is a winner!
I have made this dish twice so far. My husband loved it so much the first time, I just had to make it again. The sauce is “to die for”. I am thinking what else I could serve it over. I am going to try it with boneless chicken breast next time. This recipe is definitely a keeper! Thank you so much for sharing! Joy – Bayville, NJ
Thank you for the sharing the recipe! I made this for my family and they really liked it. My daughter, who’s 4, “told me its really good” and she can be picky. I used chicken breast and paired it with orzo. Delicious! Thanks again!
I was wondering if you can continue cooking this in the stove top instead of transferring the pan to the oven?
You can certainly give that a try but I found these to be best when finished off in the oven.
Hi this dish looks amazing, one question though, how would I alter the cooking times if I want to try this dish with chicken breasts? Thanks in advance!
Unfortunately, without further recipe testing, I cannot advise on the appropriate cooking times. Please use your best judgment to ensure that your chicken breats are cooked through.
Thanks so much! I will try my best guesstimate 🙂
Creamy and scrumptious and a good use of thigh meat to boot!
Do you have any substitution suggestions for the heavy cream? It’s not something I keep in the house. A friend mentioned plain greek yogurt as an option??
Greek yogurt may be too thick for a substitution. Half-and-half or even milk may be a more appropriate substitute.
I loved it! This is the third AMAZING recipe I’ve tried in the last several days since finding your site. I love to add new recipes into my rotation and this will be one of them.
Quick Question: Do you think the sauce consistency would be ruined if I made this ahead of time and baked just before eating? Basically doing all the steps up until “Place into oven…”, refrigerate, and then bake 30 minutes before eating?
The consistency may thicken up quite a bit if it is left out for a long time. But once it is heated through, it should be fine.
Just made this with roasted potatoes as a side. Beautiful looking dish for one…and the taste…to die for. Chicken thighs are such a good cheap delicious ingredient
Made this for dinner last night – my whole family said it was delicious. This is about the seventh of your recipes I have tried since I discovered your website a few weeks ago. Every dish has turned out great and gone down very well – thank you!
About making in advance, can you do everything up until putting it in the 400 degree oven. and putting in the oven for the allotted time while you prepare the sides. Also can you do this with a combo of legs and thighs.
I actually do not recommend making this ahead of time as it will lose its crispness over time. As for the legs and thighs – that should work just fine, although cooking time may have to be adjusted as needed.
Looks delicious! I planning to make it tonight. What temperature for the roasting part should I set the oven on?
And thank you very much for sharing Chungah.
Rouba
The oven should be set to 400 degrees F.
What do you suggest serving this with?
Roasted vegetables and a salad would be great complements to this dish.
This sounds amazing. I serve a meal every other weekend to 18 people for a ccw class. Would there be anyway to prepare ahead of time. Im always looking for new things to serve that looks as good as it tastes! !
Unfortunately, I do not recommend making this ahead of time as this is really best when served immediately.